Make up your fruit or savory filling in advance so it has a chance to cool before working with it.

Defrost the frozen puff pastry in the fridge. (Takes about 3 hours.)

Preheat oven to 375 and line a baking sheet with parchment (you need this step or the pastries will stick to the pan).

Remove pastry from the box, unfold. Using the folds lines as guides, cut into 9 squares. (They will be about 3"x3")

Lay one square on the parchment paper closest to you, spoon 1 tbsp of apple pie mix onto the lower portion of the square, fold top edge of square down to meet the bottom edge (forming a rectangle), with a fork press along the edges to seal (if you skip this, the apple mixture oozes out everywhere).

Make 3 diagonal cuts in the top of the pastry (steam vents).

Repeat until you have as many pastries as you want. 1 box makes 18. (If you want bite size portions, cut your rectangles in half and reseal the edges.) With 2 cups of fruit, you may have some leftover, use it to drizzle on top.

Whisk egg and brush the top surface of your pastries. Sprinkle with turbinado sugar. Bake for 30 minutes or so until golden brown.